Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 8 people
Difficulty level: 1 out of 4
4 Ingredients
Number of servings
8
- 4 large egg yolks
- 1 lemon, juiced
- 200grams unsalted butter
- 1/4 punnet sage
Description
This hollandaise sauce is quick and easy to make, and the aromatic essence of sage enhances the traditional rich and creamy flavour.
Method
Step 1 of 4
Place egg yolks, 2 tbs lemon juice and 2 tbs water in a tall jug or container. Using a stick blender, blend until well combined.
Step 2 of 4
Heat butter in a small saucepan over medium-low heat, allowing the white milky liquid to settle to the bottom. Remove from heat. Set aside for 5 minutes to settle and cool slightly. Slowly pour the clear, clarified butter into a jug. Discard the milky liquid.
Step 3 of 4
With the stick blender motor running, slowly pour the warm butter into the egg mixture in a thin stream and blend until the mixture is thick, creamy and smooth.
Step 4 of 4
Finely chop sage to make 1 tablespoonful. Stir into the sauce. Season.
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